Risotto is a top food choice for me when dining out. It’s fairly easy to make but does require some time and attention to produce a thick, creamy risotto. There is nothing more disappointing than ordering risotto at a restaurant, being presented with a beautiful dish only take find out in that first bite that the rice is crunchy. Consequently, if you plan on making risotto, follow the cooking times in the recipe. If you don’t, the end result will be an unappetizing disaster.

The key ingredient in risotto is a short-grain Italian rice known for its high starch content. Typically, recipes call for Arborizo (also known as arborio) rice which you can find anywhere, although I do know that there are a couple other rices that you can use. Using Arborizo rice is important because as you cook the rice, it will start to release its starches, and that’s how you get that creamy consistency. Unfortunately, Arborizo rice is not as good for you as brown rice and some other whole grain options. It has less protein and fiber than brown rice and more carbs. That doesn’t mean you shouldn’t indulge once in a while and cook up some delicious risotto.